A wonderfully buttery shortbread-inspired tea time treat.
Photographs: Natasha Liviero / Unsplash
Text: Natasha Liviero
Makes approximately 40
350g salted butter, room temperature
80g confectioners sugar
10ml vanilla extract
280g cake flour
75g corn flour/cornstarch
confectioners sugar for dusting
Lemon Buttercream ingredients:
80g unsalted butter, room temperature
110g confectioners sugar
15-20ml lemon juice
zest of a lemon (to taste)
pinch of salt
Set oven to 1800C or 1600C fan-assisted.
Line baking trays with baking paper.
Cream the butter, confectioners sugar and vanilla with a paddle attachment until light and creamy.
In a separate bowl, sift the flour together.
Add the flour to the butter mixture and blend until a soft dough forms.
Chill the dough for a few minutes until it is firm enough to work with.
Weigh the dough into 8g portions, then roll each portion into a ball before pressing it lightly with the back of a fork (if the dough is sticky, dip the fork in flour before pressing down on the dough).
Chill the dough for 30 minutes to prevent the biscuits from spreading too much when in the oven.
Bake for approximately 15 minutes or until a light golden colour.
Remove the biscuits from the hot tray and cool them on a wire rack.
To prepare the lemon buttercream, whisk together all the ingredients and place them into a piping bag with a plain tip nozzle.
Once the biscuits have cooled, sandwich them together with the lemon butter filling.
Store in an air-tight container and dust with confectioners sugar before serving.